QUESTION 1
(i) In the creation of wines, what are the significant stages that are to be considered if a winery wants to provide high quality products?
(ii) What are the diverse types of wines and how are they relevant to the customer's choice of dishes in a restaurant and why? Prop up your answers with instances.
QUESTION 2
Give explanation the subsequent:
(i) Hygiene in food production
(ii) Nutrition in food service
(iii) Hors d'oeuvres
(iv) Aperitifs
(v) Aging of meat
(vi) Méthode Champenoise
QUESTION 3
Construct a 5-course table d'hôte menu and explain the various imperative factors to justify your choice of items.
QUESTION 4
Bring up 6 (six) cooking means and give details with relevant illustrations why some cooking methods are only applicable to some types of food.
QUESTION 5
Efficient kitchen supervision depends on the organization and management of the various sections in a main kitchen. What are these sections and how are they interrelated?